Roasted Tomato Soup
Updated: Apr 27, 2020
With Tomato season is in full swing in the North East, this is a repost of my recipe from 2009.
Well, I came by this recipe in a roundabout way. I was trying to make a roasted tomato sauce I had had at a cafe a few days earlier but I ended up making soup. Over the years I have adjusted the soup and now it is a very simple recipe.
You need 5 lbs of tomatoes so create a nice mix of tomatoes you like. I use heirloom, plum, beefsteak, and yellow cherry tomatoes. Slice all tomatoes in half.
6 cloves of garlic, unpeeled
4 shallots diced
4 tablespoons of olive oil
1/2 teaspoon of fresh Oregano, minced
1 teaspoon of fresh Basil, minced
2 tablespoons unsalted butter
2 tablespoons of raw sugar
3 cups of either low salt chicken or veggie stock, I prefer chicken stock
3/4 cup of heavy cream
salt and pepper to taste.
Hand-full of fresh Basil for garnish
Preheat oven to 350 degrees
Arrange tomatoes cut side up and garlic on a large deep baking dish. Drizzle olive oil and salt and pepper. Roasted in the oven for about an hour. Let cool in the pan. Once cool you will need to peel the garlic.
In a large deep soup pot place shallots, butter, oregano, and sugar and saute for about 5 minutes over medium-high heat until soft. Now add the tomatoes, garlic, and stock to the pot and bring to a boil, then reduce heat to low and simmer for about 25 minutes covered.
Note: Dump the entire pan of the tomatoes into the pot, you want all of the tomatoes goodness.
After 25 minutes you will need to puree the soup until smooth and return to the pot. You can strain the soup if you want but I like all the bits in the soup.
Next add the heavy cream, salt, and pepper to taste and simmer for about 5 minutes.
You are done. Ladle into bowls and serve with either grilled cheese sandwiches or nice cheese biscuits.